Stew the fruit with 100 g/4 m/1 cup of the sugar and the cinnamon until the fruit is just soft, adding a little more sugar to taste if necessary. Cutting the slices, if necessary, line a large basin with the bread, covering the bottom and sides and reserving a slice for the top. Pour in the fruit and cover with the reserved bread. Press down lightly with a small plate and weigh down with a can. Chill overnight. It is ready to eat when the fruit juice has soaked through the bread. Turn out and serve with Egg Custard Sauce or ice cream.